Mocha Marbled Cheesecake
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Low fat cottage cheese||24 Ounce (1 Container)|
|Egg beaters||2 Cup (32 tbs), divided|
|Neufchatel cheese package||16 Ounce, softened (2 Packages)|
|Unsweetened cocoa||1 Tablespoon|
|Instant coffee||1 Teaspoon|
In medium bowl, combine graham cracker crumbs, 1/4 cup sugar and margarine.
Press onto bottom and 2 inches up side of 9-inch springform pan; set aside.
In electric blender container or food processor, blend cottage cheese and 1/2 cup Egg Beaters until smooth, scraping down sides of container as necessary.
In large bowl, with electric mixer at high speed, beat cream cheese, remaining sugar, cottage cheese mixture and remaining Egg Beaters until smooth.
Remove 3/4 cup mixture to small bowl; stir in cocoa and coffee powder.
Alternately spoon vanilla and mocha batters into prepared crust.
With knife, cut through batters to create marbled effect.
Bake at 325°F for 1 hour or until puffed and set.
Cool in pan on wire rack 15 minutes.
Carefully run metal spatula around edge of cheesecake to loosen.
Cover; chill at least 3 hours.
Top with whipped topping if desired.